1tbsp extra-virgin olive oil 2 eggs, lightly beaten
85g finely chopped broccoli 3 spring onions, trimmed and chopped 1tbsp finely grated ginger
1kg cooked brown rice
120g frozen peas
2tbsp soy sauce
Put half the oil in a large non-stick frying pan over a high heat. Add the egg and make a gentle swirly motion with the pan so it coats the base in a nice thin layer. Cook for 1 minute or until just set and the edges are beginning to turn golden.
Carefully slide the omelette on to a board, using a spatula. Once cooled a little, roll it up and slice it. Cover to keep warm.
Put the remaining oil in the same pan over a medium heat. Add the broccoli, onion and ginger and cook, stirring with a spatula, for 2 minutes or until the broccoli is bright green and a little bit soft (you’ll also start to smell the ginger in the air).
Add the rice, peas and soy sauce to the pan and cook, stirring a few times, for a further 3-4 minutes or until the rice is steaming hot. Top with the sliced omelette and serve with some extra soy or chilli sauce, if you like.